Poppy seed roll with quinoa
98 - 10 порции
Delicious, fluffy and soft roll with a twist.
Ingredients for Poppy seed roll with quinoa
- Yeast - 7 g
- Yolk egg - 2 PCs
- Sugar - 150 g
- Milk - 180 ml
- Butter - 100 g
- Quinoa - 2 tbsp
- Flour - 500 g
- Vanilla sugar - 1 package.
- Mac - 150 g
- Sugar - 7 tbsp
- Water - 400 ml
- Egg white - 2 PCs
- Butter - 40 g
- Powdered sugar - 100 g
Step by step instruction of cooking Poppy seed roll with quinoa
Mac pour water and put on fire, after boiling, simmer 20 minutes, stirring occasionally. Then drain in a sieve and let the water drain out. Add 5 tbsp sugar and chop with an immersion blender.
In a deep bowl add the yeast, egg yolks, vanilla sugar, milk, sugar. Mix well. Gradually add the sifted flour. As soon as the dough will be like thick cream, add the cooked quinoa. Mix well.
Then add oil, mix well. Gradually add the remaining flour.
Knead a soft and dont stick to hands dough. Transfer to a clean bowl, greased with 1 tsp of vegetable oil. Cover with a clean towel and leave for 1.5 hours in a warm place.
Beat egg whites with the remaining sugar in a solid foam. Add the poppy and mix well.
Coming up the dough roll out the layer with a length of approximately 40 cm.
Gently spread the filling and roll jelly roll on the long side. Stung the edge.
And put on a baking sheet covered with parchment, greased 1 tbsp vegetable oil, seam side down. Cover with a towel and leave for 15 minutes. Bake in preheated to 180 degrees oven for 50 minutes.
Ready hot cake to grease melted butter and sprinkle half of the powdered sugar. When the cake has cooled, sprinkle the remaining powder. Bon appetit!